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Food Thread: The Hot Dog...One Of The Four Food Groups!

A hot dog at the ballgame beats roast beef at the Ritz.

-- Humphrey Bogart

It's the lowly hot dog, but damn if it doesn't hit the spot!

We hosted our sort-of-annual hot dog grillfest, complete with fantastic, locally-made skin-on hot dogs, and for a delicious bonus some of their bratwursts and weisswursts. And their sauerkraut is delicious, much better than any commercial stuff I have found (and I am too lazy to make it myself).

The only question was, which kind of bun? Potato of course! But I also tossed in some brioche buns, because they really do go well with the grilled flavor of a good dog.

I guess that asking what kinds of sides is important, but if you don't have baked beans, then the commies have won!

Fresh brownies with a scoop of ice cream, and dinner was complete!

There is absolutely nothing bad about a simple meal of seemingly pedestrian foods. Hot dogs are great! Fun mustards add to the pleasure, baked beans are stupidly delicious, but as usual, the food was just a bonus. Festive meals are for the pleasure of the company...chatting and arguing and complaining and laughing around the table is the goal...although the food (and the booze!) is a lubricant.

If all you can manage is your mom's meatloaf and some frozen green beans? So what? The pleasure of the table is far more than just the food...

Okay; I did make a roast chicken, but that is easy, and leftover roast chicken is a fine and good and pure thing to have in the refrigerator!

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Shut the f*ck up.

Group promoting plant-based eating wants a new name for Macon Bacon baseball team

The Physicians Committee for Responsible Medicine has sent a letter urging the Georgia summer collegiate team to change its name, WMAZ-TV reported. The group has also sponsored a billboard imploring Macon fans to "keep bacon off your plate."

"Macon Bacon's glorification of bacon, a processed meat that raises the risk of colorectal cancer and other diseases, sends the wrong message to fans," Anna Herby, the group's nutrition education program manager, wrote to the team's president.

The pinch-faced scolds of the psychotic, controlling, humorless left strike again. Mind your damned business. We will eat what we want, make decisions about our health without your heavy-handed input, and besides; bacon tastes good and makes us happy, and a happy demeanor is vital for overall health.

"Physicians Committee for Responsible Medicine" is based in...you guessed it...Washington D.C., and is undoubtedly funded by NWO scum who want us to eat bugs and tofu and kale. These are the heavy-handed social-controllers who are on HOAs and run for town councils and whine about other people doing things that aren't perfectly inline with their warped and rigid view of the world. They are the Karens of the world, and they need to be resisted with every fiber of our being.

Luckily the team told these horrid little bitches to stick it where the sun don't shine...but in perfect Southern gentleman style!

And speaking of telling people to f*ck off...
I'm a Vegan Landlord -- and I Banned Tenants From Cooking Meat

I'm all for property rights, but how about if I want to keep blacks or gays or Jews or people who cook curry out of my building? Will the NYT still applaud me? Well, yeah, if it's Jews I hate, but the others? Not so much.

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Sous Vide Roundup
Sous Vide is a great way to cook beef cuts that have lots of fat and connective tissue. The long and slow cooking distributes the fat and breaks down the connective tissue, resulting in deliciously tender and succulent food.

But...it's ugly right out of the bag, because there has been no browning, or Maillard reaction. That comes from high heat. And it adds color, texture (crispiness) and that wonderful flavor that only flame and heat can provide. So how to get that reaction without cooking the food even more? Because that's is one of the glories of Sous Vide...perfect temperature.

A hot grill works, a blazing hot cast-iron pan works, and a flame thrower works!

Here is a Father's Day chuck roast with a flamethrower finish, from commenter "RedChief." And yes, I have flamethrower envy!

From "Lurker Tyler" comes another testimonial for a home flamethrower!

Been awhile but wanted to pass along some photos of some beef short ribs that I had in my sous vide for 24 hrs...two had some BBQ seasoning and the other one had just salt and pepper.

The bones were pretty much left in the bottom of the sous vide bags...

How it started:

Got a "grill gun" to finish and sear meat more evenly than a hot pan on the grill and the results were awesome...Highly recommended! Used it for some pork chops I cooked the day earlier.

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It's easy to dismiss Julia Child because of her odd presentation, her even odder voice, and of course the wonderful spoofing of her by Saturday Night Live, back in the last century when it was funny. But she was one hell of a cook, and her calm and relaxed demeanor and presentation was a revelation to generations of budding home cooks who were intimidated by the classically-trained chefs who wrote ponderous cooking tomes that nobody enjoyed.

Julia Child's French Onion Soup "I meant to put oil in there and I put vermouth instead but that doesn't make any difference."

How can you not love that!

[Hat Tip: Weasel]

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Perhaps a better example for the food thread but my FWP is why in God's green earth would any dairy create and market low fat Half & Half?

I inadvertently picked up a quart due to the fact that if it says "Half & Half" on the packaging, THAT'S WHAT I FOOKING EXPECT!!!!.

*breathes in a paper bag*

Okay, I'm better now but really. 'Low fat'?

It's the end times I tell you.

Posted by: Tonypete at June 18, 2023 02:12 PM (EnT0Y)

Land O Lakes says, "Hold my beer!"

I guess if all you want is a greasy, slippery mouth-feel that approximates the lusciousness of half & half, then the gelatinous mess that is fat-free is the way to go. How do I know? because I made the same mistake once, buying the fat-free monstrosity. It was an unpleasant experience, and one that I hope I never repeat.
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Here is David Lebovitz' recipe for Salted Butter Caramel Ice Cream. It sounds fantastic! Right up my alley of sweet and salty and toasty. But the link goes directly to the printable recipe; his write-up about the ice cream is just too self-serving and tedious. Dude. Wow. Just shut up and cook!
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The oyster imperative remains in effect, especially now that we are entering the summer months. Yup, I'm not afraid of oysters in the summer! (Except that my usual source was sold out, so I am an oysterless Dildo, and you know how bad that is!) And send pork rib roasts from the front end of the pig where all the good and fatty meat lives, carrots that don't taste like stalky chalk, garlic...lots of garlic! (but no basil!), well-marbled NY strip steaks and elk backstrap to: cbd dot aoshq at gmail dot com.

And don't think that the rest of you are off the hook with maple syrup and French Toast: I'm still watching you! And I am watching you perverts who shake Manhattans and keeping a list for the Burning Times.

And yes, I used to demand fancy bourbon, but let's face it, $1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.